One-Pan Chicken and Rice

Ingredients

• 600g Boneless skinless chicken thighs, cut into 3cm pieces
• 1 tbsp Vegetable oil
• 1 Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 2 tsp Smoked paprika
• 250g Long-grain rice, rinsed
• 550ml Chicken stock, hot
• 100g Frozen peas
• Salt and black pepper

You’ll need: Large lidded frying pan or shallow casserole

Method

1. 1

   Season the chicken with salt and pepper. Heat the oil in a large lidded frying pan or shallow casserole over medium-high heat and brown the chicken for 4 minutes, turning.

2. 2

   Add the onion and cook for 3 minutes until softening. Stir in the garlic, paprika and rice and cook for 1 minute.

3. 3

   Pour in the hot stock, stir once and bring to the boil. Cover with the lid, turn the heat to its lowest setting and cook for 15 minutes without lifting the lid.

4. 4

   Scatter the peas over the top, replace the lid and cook for 5 more minutes. Turn off the heat and leave covered for 5 minutes.

5. 5

   Fluff with a fork. Check the rice is tender and a piece of chicken is white all the way through with no pink, then serve.